A Symphony of Elegance

Nestled in the verdant hills of Jinggu County, in China's Yunnan Province, grows one of the world’s most revered white teas: Silver Needle (Bai Hao Yin Zhen). Known for its striking appearance, delicate flavour, and rich heritage, Jinggu’s Silver Needle offers tea lovers a sensory journey into the heart of Chinese tea craftsmanship.

A Harvest of Purity

Jinggu’s Silver Needle is crafted exclusively from the tender buds of the tea plant. These buds are plucked during the early spring season when they are cloaked in silvery-white down. The meticulous harvest process involves selecting only the youngest and most pristine buds, ensuring a tea of unparalleled purity and elegance.

What sets Jinggu’s Silver Needle apart from its counterparts in Fujian is its varietal origin. Many Jinggu Silver Needles come from the local Da Bai Cha tea cultivar or ancient tea trees. These ancient trees, some over a century old, impart a distinct minerality and depth to the tea, making it a true reflection of its terroir.

The beauty of Silver Needle lies in its simplicity. Jinggu’s artisans use traditional sun-drying methods to process the tea, preserving its natural integrity. Unlike heavily processed teas, Silver Needle undergoes minimal oxidation, allowing the nuanced flavours and aromas to shine.

The result is a tea that captivates with its silken texture and a flavour profile that dances between floral, fruity, and honeyed notes, underscored by a whisper of hay and wild herbs.

How To Brew Silver Needle Tea

• Tea Leaf: 1 tablespoon
• Spring water or filtered water: 200 ml (Spring water is preferred)
• Water Temp: 85 C
• Steeping time: 1-2 minutes